In other news, I recently fell from a ladder... a disagreement between myself and a bat. I'm bad enough with rodents, but give the buggers wings and have it fly at your face and I'd gladly let go of the ladder to get away from it again!! The result... a cracked rib, concussion and a bleed in my kidney. A few sore weeks followed but I'm back to my best again with the odd sore moments from the ribs.
I managed to get myself a part time job also, working in a kitchenware/bake ware shop in Ennis here, so a few days a week and I'm outta the house and getting into a nice routine. The job suits me down to the ground at the moment, I'm loving it! My manager has given me permission to work on the blog here while things are quiet so it will give me the perfect opportunity to blog more and keep on top of everything for once.
I have exciting things coming up with Easy Food Magazine and The Irish Sun, and a new positive influence in my life is making things pretty damn great at the moment... it has been a very tough time I've come through, and I have been through a lot but things are on the way up. Determination and desire has never been higher and I plan to make the most of these opportunities I have worked my ass for. Time to kick ass!
So here is a recipe from my up coming book, hope you give it a try, it's really worthwhile.
Caramelised Red Onion and Cherry Tomato Tartlets
Makes 8 tartlets:
1 pack of puff pastry
2 medium red onions
A knob of butter and a splash of oil
150g cherry tomatoes
2 tablespoons of balsamic vinegar
8-10 basil leaves
1 small clove of garlic
1 teaspoon of white wine vinegar
1 tablespoon of olive oil
Sea salt and black pepper
Roll out the pastry 5mm thick, cut squares roughly 3x3 inches using a knife or pizza cutter. Don’t be too fussy. Using the tip of a sharp knife cut a border ¼ cm from the edge, without cutting the whole way through. Place the squares on greaseproof paper on a baking sheet and pop in the fridge until needed.
Peel and finely slice the onions. Place a small saucepan on a medium high heat on the hob and add the butter and oil, to this add in the onions, cover with a lid and cook for 8-10 mins stirring occasionally. Turn the heat up full and once the pan is hot add the balsamic vinegar. Stir until the vinegar has evaporated and the onions are nicely caramelised.
Preheat the oven to 200°c.
Halve the cherry tomatoes and add to a mixing bowl, mince in the garlic, roughly chop the basil leaves and add to the bowl, also add in the white wine vinegar and olive oil. Season with sea salt and black pepper and allow to marinate for 5 mins.
Remove the pastry squares from the fridge and spoon some of the red onion on each, ensuring you stay within the scored border. Place about 4-5 cherry tomato halves on top and place in the preheated oven and bake for 15-20 mins until the pastry is golden.
|Caramelised red onion and cherry tomato tartlets|